The half-an-hour Bread is a perfect recipe for you to prepare bread in 30 minutes :-)
Has it ever happened to you to arrive at home and to notice you forgot to buy bread? No bread and shops closed...and now? No worries because from now on you will be able to prepare bread in a quick, in half an hour!
You need a Thermomix and some more simple ingredients and of course to turn on your oven :-) This recipe has been sent by Mercedes from Comacchio who suggests: "This dough is also good for toasting bread, cooking it in a loaf tin".
The name of this bread comes from the fact that it just needs a leavening time of half an hour. It is very funny and easy to prepare. It is perfect for your children' snacks (put it in a plastic bag to preserve it for some days).
Its taste reminds me of that typical American sandwich. In Italy this recipe has been "re-discovered" by the very good sisters Margherita and Valeria Simili who tell about this bread in their book "Pane e roba dolce" (Bread and sweet stuff).
According to the tradition this bread dates back to the times of American pioneers that were forced to escape because of an Indians' incursion. So they could bring with them only a few things and some ready bread doughs were there. Women had to try cooking that bread in some way...
If you are interested in other bread recipes to do with Thermomix I suggest you try the Wholemeal Flour Bread, the Multigrain Bread with Manitoba Flour, the Milk Rolls with Sesame and Poppy Seeds, the Brioche Bread or the Bread Sticks.
Ingredients
- 400 g All Purpose Flour
- 100 g Water
- 100 g Milk, room temperature
- 20 g Brewer's Yeast
- 1 Tbsp Sugar
- 2 Tsp Salt
- 20 g Butter, room temperature
How to prepare the Half-an-Hour Bread
Put 50 g water with yeast in the bowl. 50 Sec. Speed 2.
Pour milk in the bowl and add sugar, butter and 200 g flour. 20 Sec. Speed 6.
Add the other 200 g flour, the remaining 50 g water, salt and knead 20 Sec. Speed 6 and then 1 Min. and 30 Sec. Speed Dough Mode.
Remove the dough from the bowl and knead with your hands until you shape to an oval form. Divide into two.
Then follow this steps as described by the very good Cindystar (with pictures too): "Take each dough ball and roll it out with fingers shaping to an oval form. Put it vertical and start rolling using your thumb (roll and flatten the dough with your thumbs along the side under your thumbs, as in the picture) until you have a short French loaf."
Turn on the oven and keep it at 250°C for 1 Min. Then turn it off. Put the bread inside the oven and let leaven for 30 Min.
Then when the bread is leavened, turn on the oven at 200°C without removing bread. Cook for 40 Min.
Mercedes's advice
If the bread browns too much during the cooking, cover it with greaseproof paper or aluminium foil.
Translated from the Italian recipe
Pane della Mezz'Ora Bimby
Photocredit: mconnors